CREAMY PEANUT BUTTER NOODLES

This quick and easy flavour-packed creamy noodle dish is one of my guilty-pleasure dishes for one when I’m craving a carb-loaded, high-fat meal. It’s one of those dishes that is often overlooked because of how easy it is to prepare. This flavour combination of soy and nut butters or sesame paste is a common mix known as ‘strange flavour’ in Chinese cooking. When adapted to the great nut butter options available to us, it’s a fun pick-your-own-adventure kinda dish, where you can have infinite combinations like soba with almond butter, or rice noodles with tahini. The world is your noodle and butter choice here! You can get fresh wheat noodles from your local Asian grocer and you can easily increase the amount of ingredients to make as many serves as you want.

Serves 1

200g fresh wheat noodles (or a single serve of your favourite noodle without the seasoning packet)

60g peanut butter or your favourite nut butter

2 teaspoons sugar

1½ tablespoons light soy sauce

2 teaspoons rice vinegar or white vinegar

1 clove garlic, minced

GARNISH

½ spring onion green, sliced diagonally

1 teaspoon sesame seeds, toasted (optional) Chilli oil (optional)

Start by boiling a pot of water for your noodles. Follow packet instructions for the ideal chewy, al dente texture. Fresh wheat noodles should take about 3–4 minutes to cook, so make sure to not overcook them. Reserve about ½ cup of the cooking liquid for the sauce.

Mix together the remaining ingredients. Add the reserved cooking water into the seasoning mix and whisk until a creamy sauce is formed. Taste and adjust if need be. Strain the cooked noodles and mix into the sauce. Serve in a bowl topped with the garnishes. Chilli oil will give it an extra flavour explosion.